Chicken & Basil Linguine in White Garlic Sauce

Another great school night meal from the chef. Quick, easy and oh so delicious. The addition of a touch of cream to the traditional white basil garlic sauce gives it a beautiful finish!

2 lbs chicken tenders or breast cut in 1/2" cubes
4 Tbs butter
2 Tbs olive oil
1/2 medium white onion
3 cloves of garlic
3 Tbs chopped basil
1/2 package of pasta
fresh parmesan cheese
4 Tbs heavy cream
salt
pepper

Add butter and 1Tbs oil to pan. Cube chicken and season well with salt and pepper. Sautee in pan over medium high heat until browned but no quite cooked through. Remove chicken and set aside. In same pan add onion and garlic and lower heat to medium. Brown onion and garlic but careful not to burn garlic. Add basil and chicken. Cook through and then add cream. Cook an additional two minutes mixing through. Meanwhile cook pasta according to directions, drain and add additional 1 Tbs og olive oil to keep from sticking. Toss in to pan with chicken mixture. Add salt and pepper to taste if necessary. Grate fresh parmesan cheese over pasta and serve.

Enjoy!

Portuguese Kale Soup

Another homage to Pops. We felt like some down home comfort tonight. It's been rainy and one of the girls is under the weather. What can be better than a hot stew with all the fixins? We called Florida and the only secrets Pops was giving out was to add paprika and plenty of garlic. Here is a lovely variation. Even my sick little one seemed to perk up after her meal. Lots of letovers too! You can serve it over white rice like my hubby's family does or eat is as a soup with some crusty bread and butter. Warms every part of your soul.

1 tbs olive oil
3/4 cup dice leek, white and light green parts
3/4 cup dice onion
3 cloves garlic diced
3/4 cup diced celery
5 cups chicken broth
4 russet potatoes, peeled, cut into sixths
1 large thick slice of smoked ham, diced
1 polska kielbasa diced
2 cups chopped kale
1/2 bay leaf
1 tsp paprika
salt as needed
freshly ground pepper as needed

1. Heat oil in a soup pot over medium heat. Add the leek, onion, celery and garlic. Cook, stirring occasionaly, until the onion is translucent, 4 to 6 minutes.

2. Add the broth, potatoes, and ham. Bring to a simmer and cook until the meet and vegetables are very tender, about 40 minutes.

3. Meanwhile, bring a large pot of salted water to a rolling boil. Use a pairing knife to cut away the tough stems from the kale and discard them. Blanch the kale in the boiling water until it wilts, about 3 minutes. Drain the kale, run it under cold water to stop the cooking and drain again. Slice the kale into shreds.

4. Add the kielbasa, kale, paprika and bay leaf to the base. Season with salt, pepper to taste and simmer for 15 to 20 minutes longer. Serve in bowls over rice or as a soup with crusty bread.

Weekend Bouillabaisse

My turn tonight. I felt like something light and one-pot to lessen the dishwashing thing! What could be better than a yummy fish stew served with warm crusty bread. According to tradition, there should be at least five different kinds of fish in a proper bouillabaisse. In Marseille, considered the mecca of bouillabaisse, they use at least seven, not counting the shellfish. On a lazy weekend I used one, shrimp, scallops and mussels. All easy ingredients to find on a run to your local supermarket. You can use any type of fish, such as fillets of flounder, haddock, cod, perch, white fish, whiting, porgies, bluefish, bass - almost any combination.

Stew ingredients:
1 pound of different kinds of fish fillets, fresh or quick frozen (thaw first)
1/2 cup Olive oil
1-2 pounds of Oysters, clams, or mussels
1 cup cooked shrimp, or rock lobster tails (if you want so fancy up the dish)
1 cup thinly sliced onions
4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced
2 cloves garlic, crushed
1 large tomato, chopped, or 1/2 cup canned tomatoes
1 sweet red pepper, chopped
4 stalks celery, thinly sliced
2-inch slice of fennel or 1 Tbsp teaspoon of fennel seed
3 sprigs fresh thyme or 3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon powdered saffron
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup clam juice or fish broth
2 Tbps lemon juice
2/3 cup white wine
Sliced French bread

1 Heat 1/4 cup of the olive oil in a large (6-qt) saucepan. When it is hot, add onions and shallots (or leeks). Sauté for a minute, then add crushed garlic (more or less to taste), and sweet red pepper. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden sppon until well coated. Then add another 1/4 cup of olive oil, thyme, bay leaf. Cook until the onion is soft and golden but not brown.

2 Cut fish fillets into 2-inch pieces. Add the pieces of fish and 1 cup of water/chicken broth to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. Add oysters, clams or mussels (though these may be omitted if desired) and shrimp, or lobster tails, cut into pieces or left whole.

3 Add saffron, salt, pepper. Add clam juice and white wine. Bring to a simmer again and cook about 5 minutes longer.

4 At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice of crusty French bread, plain or slighlty toasted. Spoon the bouillabaisse over the bread. If desired, serve with Sauce Rouille. Serves 6.

Directions for Sauce Rouille:

1 Tbsp hot fish stock or clam broth.
2 cloves peeled garlic
1 small red hot pepper
1/2 teaspoon salt
1/4 cup soft white bread, pulled into bits
1/2 cup olive oil

Put hot fish stock or clam broth into the bottom of a blender. Add garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears.

At serving time pass Rouille in a little bowl along with the bouillabaisse. Each serving is about 1/2 a teaspoon that you stir into your soup. Use gingerly like Tabasco.

Cranky Cook Rating: 1 out of 5 stars. A true weekend cinch. Done in less than 45 minutes including prep.